Chicken and Pineapple Rice Skillet with Ginger

• 300gjasmine rice
• 600gboneless, skinless chicken thighs, cut into 3cm pieces
• 300gfresh pineapple, cut into 2cm pieces
• 2red peppers, deseeded and cut into bite-size pieces
• 1large onion, finely sliced
• 3garlic cloves, finely grated
• 30gginger, peeled and finely grated
• 4spring onions, thinly sliced
• 2 tbspolive oil
• 3 tbsplight soy sauce
• 2 tbsprice vinegar
• 2 tsptoasted sesame oil
• 100mlwater
• fine salt
• black pepper

Method

1. 1Rinse the rice in a sieve until the water runs mostly clear. Put it in a medium saucepan with 450ml cold water and a pinch of salt, cover and bring to the boil.
2. 2Turn the heat to low and cook the rice for 12 minutes until the water is absorbed. Take off the heat and leave covered for 10 minutes until the grains are tender and separate.
3. 3Meanwhile, heat 1 tbsp olive oil in a large deep frying pan over a high heat. Season the chicken with black pepper, then brown it in two batches for 5-6 minutes per batch until deeply golden at the edges and steaming hot throughout; transfer to a plate.
4. 4Add the remaining olive oil to the pan, then add the pineapple. Cook for 4-5 minutes until the cut sides are caramelised and the fruit has released some juice.
5. 5Add the peppers and onion and cook for 7-8 minutes until softened with a little colour. Stir in the garlic, ginger and half the spring onions for 1 minute until fragrant.
6. 6Return the chicken and any resting juices to the pan. Add the soy sauce, rice vinegar, sesame oil and water, then simmer for 4-5 minutes until the chicken is steaming hot throughout with no pink remaining and the pan juices are glossy.
7. 7Fluff the rice with a fork and fold it through the chicken mixture for 2-3 minutes until evenly coated and piping hot. Scatter over the remaining spring onions and serve straight away.

Per serving

kcal

637

protein

38.4g

fibre

5.2g

carbs

82.6g

fat

16.2g